• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.259-266
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• 1994

This study was done to evaluate the effects of grape variety, pH and sugar contents on textural and sensory properties of grape pectin jelly. As a gelling agent, pectin 1% was selected due to highest sensory scores in preparatory experiments and also nutritional and economical reasons. To get the proximate composition of grape extract, moisture, pH, reducing sugar, and total titratable acidity was measured. Grape pectin jellies, made by 12 different recipies, were tested by sensory and instrumental evaluatoin. The results were as follows; 1) Hardness and chewiness were lowered in grape jelly which has lower pH and lower sugar contents. 2) People preferred grape jelly which has lower hardness, brittleness and sweetness, and higher sourness. 3) Comparing overall quality, Recipe C1 in Jelly 1 and recipe B1 in Jelly 2 were chosen as best. 4) Sensory hardness showed positive correlation with instrumental hardness, brittleness and chewiness.

• Journal of Institute of Control, Robotics and Systems
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• v.12 no.6
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• pp.600-607
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• 2006

For the effective operation of manufacturing system, FMS(Flexible Manufacturing System) and CIM(Computer Integrated Manufacturing) system are developed. In these systems, a machine tool is the target of integration in last 3 decades. In nowadays, the conventional concept of machine tools is changing to the autonomous manufacturing device based on knowledge-evolution through applying advanced information technology in which open architecture controller, high speed network and internet technology are contained. In this environment, a machine tool is not the target of integration but the subject of cooperation. In the future, a machine tool will be more improved in the form of a knowledge-evolution based device. In order to develop the knowledge-evolution based machine tools, this paper proposes the structure of knowledge evolution in M2M(Machine To Machine) and the scheme of a dialogue agent among agent-based modules such as a sensory module, a dialogue module, and an expert system. The dialogue agent has a role of interfacing with another machine for cooperation. To design the dialogue agent module in M2M environment, FIPA-OS and ping agent based on FIPA-OS are analyzed in this study. Through this, it is expected that the dialogue agent module can be more efficiently designed and the knowledge-evolution based machine tools can be hereafter more easily implemented.

• Food Science and Preservation
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• v.17 no.3
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• pp.358-364
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• 2010

Ginger was dried using maltodextrin or recycled dehydration liquid as dehydrating agents, and the quality of dried ginger was compared with that of freeze-dried and hot-air-dried samples in terms of color, moisture content, water activity, dehydration rate, rehydration rate, and sensory properties. Ginger prepared using molecular press dehydration (MPD) retained its original color. The dehydration rate increased when ginger was dried using a dehydrating agent. The rehydration rate was increased in ginger dried using such an agent. Both dehydration and rehydration rates were elevated with increasing concentrations of soluble solids in the dehydration liquid. The sensory qualities of ginger prepared using the MPD method were better than those of freeze-dried and hot air-dried samples. These results indicate that drying of ginger rhizomes using recycled dehydrating liquid is very efficient.

• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.458-463
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• 2018

This study was conducted to investigate the quality characteristics of peach jelly following the addition of various gelling agents (locust bean gum, carrageenan, xanthan gum). The various gelling agents were added to peach jelly at five levels (1.0, 1.5, 2.0, 2.5 and 3.0%), after which their effects on physicochemical properties, textural properties and sensory qualities were investigated. The total titratable acidity (TTA) of peach jelly was decreased with increases in gelling agent. Additionally, the sweetness and pH of peach jelly increased significantly as the amount of various gelling agents increased. Moreover, the lightness (L-value), redness (a-value) and yellowness (b-value) of peach jelly was decreased as the amount of gelling agent. Furthermore, the hardness, gumminess and chewiness of the peach jelly increased as the amount of gelling agent increased. Finally, the overall acceptance was higher for jelly containing 2.0% added gelling agent than for other samples. Based on the results of this study, it is recommended that mixed gelling agents be added to peach jelly at 2.0%.

• Proceedings of the Korea Database Society Conference
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• 1999.06a
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• pp.35-47
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• 1999

Raisin Bread Intelligent agents are ninety-nine percent computer science and one percent AI (Etzioni 1990). 에이전트의 정의 An agent is a computer system, situated in some environment, that is capable of flexible autonomous action in order to meet its design objectives (Wooldridge and Jennings 1995). ㆍsituatedness: the agent receives sensory input from its environment and can perform actions which change the environment in some way ㆍautonomy: the system is able to act without the direct intervention of humans and has control over its own actions and internal state. ㆍflexible: responsive, pro-active, social(omitted)

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.2
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• pp.247-255
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• 2014

Consumers have become very conscious about their nutrition and well being due to changes in their socio-economic lifestyle and rapid urbanization. Therefore, development of technology for production of low cost and functional meat products is urgently required. One such approach is innovative restructuring technology in which binding of meat pieces still remains the main challenge and extension of product is generally associated with poor binding and texture. Thus, the present study was envisaged as an attempt to solve this problem by the incorporation of flaxseed flour (FF) as bind enhancing agent. The FF was used at three different levels viz., 0.5%, 1%, and 1.5% to replace lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. Cooking yield, moisture percentage and fat percentage increased with increase in the level of incorporation of FF, however, protein percent and pH decreased with increase in the level of incorporation. Shear force value of product incorporated with 1.5% FF was significantly higher (p<0.01) than control and product containing 0.5% FF level. Among the sensory attributes, product with 1% flaxseed flour showed significantly higher values (p<0.05) for general appearance, binding, texture and overall acceptability. Hardness showed significant increasing (p<0.01) values with increasing levels of incorporation of flaxseed flour, however all other parameters of texture profile analysis showed a decreasing trend. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of FF was adjudged as 1%. Products incorporated with optimum level of flaxseed flour (1%) were also assessed for water activity and microbiological quality during the storage period of 15 days. It was found that the extended restructured product could be safely stored under refrigeration ($4^{\circ}C{\pm}1^{\circ}C$) in low density polyethylene (LDPE) pouches for 15 days without marked deterioration in sensory and microbiological quality. Thus, it was concluded that flaxseed flour can be used as a good bind enhancing agent in extended restructured meat products at an economic cost.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.349-356
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• 2013

When making a yellow layer cake, an existing chemical leavening agent, sourdough starter powder, was used instead of using baking powder in order to produce batter where the acid agent in the baking powder was reduced using baking soda. The control group had the lowest share of the batter and therefore had the highest specific volume. In a test group, the share of SP4 was low and therefore, the specific volume was high. In terms of physiochemical characteristics, the volume, symmetry and uniform index was high in SP4 in the test group. The control group had the highest moisture content followed by SP4. In terms of texture, the control group had the lowest hardness and highest springiness. In the test group, SP4 had the lowest hardness and highest springiness. The result of the sensory evaluation indicates that SP4 had the best taste and flavor. In terms of overall preference, SP4 showed significantly higher preference overall. However, it did not show any significant difference compared to the control group.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.112-118
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• 2007

This study was carried out to investigate the quality characteristics of snow crab cream soup in order to seek the possibility of using fresh yams and potatoes instead of roux as thickening agents. The highest crude lipid(p<.05) and moisture(p<.001) were examined for the snow crab cream soup with yams and with potatoes as thickening agents($S_1$),($S_2$). The highest pH levels of $S_2(5.75)$ for the snow crab cream soup with yams and with potatoes were 75% and 25%. respectively. The highest lightness of 71.51(L value) was found in the 100% potato as a thickening agent($S_5$)(p<.001). The redness(a value) and yellowness(b value) were increased by adding potatoes to the snow crab soup(a=p<.001), (b=p<.01). Viscosity was increased by potato contents, and highest for the snow crab cream soup($S_5$) (p<.001). In sensory evaluation, the highest sensory scores for flavor and texture(p<.001) of mean 5.11 and 5.05, respectively, were obtained from the snow crab cream soup with yams(75%) and with potatoes(25%)($S_4$). The highest overall acceptability of mean 5.11 was found in the snow crab cream soup with yams(50%) and with potatoes(50%) as thickening agents($S_3$)(p<.001).

• Maxillofacial Plastic and Reconstructive Surgery
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• v.42
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• pp.16.1-16.8
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• 2020

Background: Cyst enucleation, which extracts only the tumor with the application of Carnoy's solution (CS), has been suggested as a conservative treatment with a low recurrence rate and morbidity. However, there has been a concern that CS's contact with inferior alveolar nerve (IAN) can cause neurons to degenerate and cause sensory dysfunction. The purpose of this retrospective cohort study aimed to investigate the neurosensory function after surgical treatment with or without the application of CS. Methods: While controlling the effects of sex, age, follow-up period, and invasion size of the tumor, we performed the binary logistic regression analysis to examine whether or not the sensory function of the patients who were treated with CS (n = 19) for the cyst enucleation procedure was significantly different from those who were not treated with CS (n = 58) at the end of the follow-up period. Results: The logistic regression result showed that the use of CS was not significantly related to the normalness of sensory function at the end of the follow-up period. Rather, the invasion size of the cyst was significantly associated with sensory dysfunction. Conclusions: CS may be used for patients who are diagnosed with OKC and UAM without much fear of its impact on sensory dysfunction. However, a small number of patients who were treated with CS experienced severe sensory damage and did not recover at the end of the follow-up period, suggesting the need for further analysis of these patients.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.366-371
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• 2011

Viscosity is critically important for bulgogi sauce. However, exposure to irradiation may decrease the rheological properties of bulgogi sauce. This study was conducted to compare the effects of gamma irradiation (0-9 kGy) on viscosity, molecular weight, pH, reducing end level, and water solubility of xanthan gum, guar gum, and locust bean gum as thickening agents/stabilizers in bulgogi sauce. The physicochemical properties of all samples changed (p<0.05) from 3965 to 0 cP (viscosity), from 6048 to 28 kDa (molecular weight), from 5.79 to 4.62 (pH), from 0.13 mg/mL to 1.72 mg/mL (reducing end level), and from 6% to 87% (water solubility) following gamma irradiation. Viscosity after irradiation was most stable (p<0.05) in xanthan gum (from 1249 to 92 cP) compared with guar gum (from 3965 to 0 cP) and locust bean gum (from 1631 to 0 cP). The sensory properties (texture and taste) of bulgogi sauce prepared with xanthan gum (1%, w/w) were highly maintained (about 7.0-5.0) after high-dose irradiation of up to 40 kGy. These results indicate that xanthan gum can be effectively used as a thickening agent/stabilizer in bulgogi sauce, which had low viscosity after irradiation.